Before we get to the ingredients list we want to point that with a fireplate barbecue you don’t need to prepare anything in advance. Just get your fresh ingredients and head straight to the grill. The secret lies in the level of control which you have over the cooking process. If something grills too fast – move it further away from the fire. If something grills too slow – bring it closer to flames. When you find that certain ingredient is done enough – just move it to the corner of your fireplate and it will stop cooking, but stay warm. That way you can easily cook and cut or chop in the same time and look like a professional show cook! Cooking in high temperatures, with fresh herbs and with natural wood makes the food juicy, aromatic and flavorfull.
Ingredients list (for 4 servings as a side dish; for main course we recommend using one whole fish per serving):
– 2 fresh seabass fillets (trout will also work perfectly here)
– 1 or 2 lemons
– fresh herbs: thyme, rosemary, sage…
– 1.5kg green asparagus
– 4 pak choi heads
– 250g of shimeji mushrooms (or different kind according to your taste)
– 80g of kale
– 4 tablespoons of Romesco sauce
– ciabatta or baguette
– salt, pepper, olive oil.
for the salsa:
– 3 bell peppers of different colors
– 8 cherry tomatoes
– 2 challots
– juice of half of a lemon